Introduction

Ingredients

1/4c Extra Virgin Olive Oil1 3-4 pound whole chicken, trimmed of fat and cut up1 tbs minced garlic1 tbs chopped fresh rosemary1c dry white wine-you can use cooking wine or instead of buying a large bottle buy the small bottles that you can get on an airplane 1 lemon

Directions

Heat the oil in a dutch oven or a deep casserole that can be covered over md/hi heat until hot. If you are using cast iron, remember that md heat=high heat.Add the chicken and brown the pieces well, don't rush it this can take up to 15 mins.Remove the pieces from the pot and decrease the heat to lo.Pour or spoon off all of that fat except 1-2 tbs. Add the garlic and rosemary and cook for a minute or so. Stir in the wine. Return chicken to pot and turn it once or twice in the liquid.Adjust the heat so that the mixture bubbles gently but steadily and put the lid on.Cook, turning once or twice, until the meat is cooked through (10-20 minutes) or until an instant read thermometer inserted into the thickest part of the thigh reaches 155-165 degrees.Remove the chicken to a serving platter.Squeeze a little lemon into the broth.Pour some of the broth over the chicken and pass the rest around at the table.